Title: Fruit and Angel Dessert
Categories: Dessert
Yield: 12 Servings

1 lg Angel food cake; (about 10
-oz)
15 oz Crushed pineapple
12 oz Cool Whip; thawed
3 1/2 oz Flaked coconut; toasted
6 oz Maraschino cherries; drained
-and chopped

Break cake into bite sized pieces (should have about 8 cups). Arrange half
of the cake pieces in the bottom of a 9x13-inch baking dish. Top with half
of the undrained pineapple and cherries. Spread half of the Cool Whip over
all, and top with half of the coconut. Repeat layers, ending with Cool Whip
and coconut. Cover and refrigerate overnight.

Recipe by: Better Homes and Gardens

Posted to recipelu-digest by Nancy Pallotta on Feb
17, 1998